CN102987294B - All-lotus powder extruded and puffed food and production method thereof - Google Patents
All-lotus powder extruded and puffed food and production method thereof Download PDFInfo
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- CN102987294B CN102987294B CN201210540720.8A CN201210540720A CN102987294B CN 102987294 B CN102987294 B CN 102987294B CN 201210540720 A CN201210540720 A CN 201210540720A CN 102987294 B CN102987294 B CN 102987294B
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Abstract
The invention belongs to the deep-processing field of agricultural products, and relates to a production method for all-lotus powder extruded and puffed food. The production method comprises the following steps of: cleaning and cutting the lotus into sheets, protecting the color, drying, crushing, extruding and puffing, drying and spraying to obtain the all-lotus powder extruded and puffed food of different shaped and mouthfeels. The production method provided by the invention uses market fresh lotus as the material, so that not only can all nutrient resources of the lotus be utilized, but also the edibility, digestibility and mouthfeel of the lotus product are improved. The extruding and puffing process of the all-lotus powder is optimized; the produced puffed food has a regular and uniform shape, a porous structure, good puffing degree and nutrition absorption rate; the shapes and tastes of the product are various and can be randomly adjusted, so that the lotus has a special strong faint scent. Besides, the all-lotus powder is directly edible or can be further processed to snack foods of other types.
Description
technical field
The invention belongs to agricultural product intensive processing field, relate to a kind of full lotus root starch extrusion and puffing food made and production method.
background technology
Lotus rhizome (
nelumbo nuciferagaertn) be called for short lotus, another name lotus dish, lotus lotus root, lotus etc., mainly edible with the tender root-like stock of fertilizer, be a kind of important and distinctive water plant.Contain the multiple materials useful to health such as protein, vitamin, iron, calcium, alkaloid, have higher edible and medical value, < < Sheng Nong's herbal classic > > is classified as top grade.According to statistics, lotus rhizome mainly in Hubei of China, the province cultivation such as Hunan, Jiangsu, Henan, Shandong, Anhui, Guangdong, Zhejiang, annual cultivated area approximately has more than 600 ten thousand mu, output reaches more than 700 ten thousand tons, accounts for the more than 80% of Gross World Product.
At present, take lotus rhizome mainly contains lotus root goods of Rhizoma Nelumbinis starch, lotus root juice beverage, lotus root dried meat, rhizoma nelumbinis goods, lotus root sheet (dehydration, quick-frozen, pickle, tank system etc.) and other local flavors etc. as Raw material processing product.The process of lotus rhizome goods can produce some leftover bits and pieces conventionally; as lotus root skin, rhizoma nelumbinis, lotus root slag, the lotus root that does not go up specification, broken lotus root sheet etc., the utilization rate of raw material is only 60% left and right, and what in this this leftover bits and pieces, have is rich in dietary fiber; what have itself is exactly lotus root raw material, the drug action in addition having.From the angle consideration that makes full use of resource, solves environmental pollution and development functionality food, application modern food processing technology is developed the healthy snack food of full lotus root resource nutrition and health care, all will have great importance.
Full lotus root starch is that made by the whole resources of fresh lotus root a kind of partly processes raw material, and has comprised the vitamins such as the mineral matters such as the dietary fiber that is removed in traditional lotus root starch, protein, calcium, iron, zinc and Vc, Vd, so have higher nutritive value and DEVELOPMENT PROSPECT.Aspect the preparation of full lotus root starch, the patent that publication number is CN102599449A discloses a kind of preparation method of full lotus root starch, be by fresh lotus rhizome through cleaning, peeling, section, blanching, protect look, defibrination, homogeneous, spraying is dry and make full lotus root starch finished product; Publication number is that the patent of CN101116490A discloses a kind of lotus root full-powder and preparation method thereof, is fresh lotus rhizome is made to lotus lotus root full-powder through cleaning, cut into slices, protect look, blanching, dry, pulverizing.Aspect full lotus root starch utilization and product development, the patent that publication number is CN101715993A provides a kind of method of being produced lotus root juice beverage by full lotus root starch.Aspect the exploitation of lotus root starch Extrusion Products, the patent that publication number is CN1232635A discloses a kind of instant puffed nutritious lotus root starch and preparation method thereof, be take lotus root starch as major ingredient, be equipped with other auxiliary materials, through extrusion, granulation, drying and crushing and make.So far, there is not yet the relevant report that full lotus root starch extrusion is made leisure food aspect.
summary of the invention
The problem that above lotus root starch is fastidious to raw material in making in order to solve, benefit materials is underutilized in lotus root, the invention provides a kind of full lotus root starch extrusion and puffing food made.
The present invention also provides the production method of described full lotus root starch extrusion and puffing food made.
The present invention is achieved by the following measures:
A production method for full lotus root starch extrusion and puffing food made, comprises the following steps:
(1) lotus rhizome is cleaned to section;
(2) lotus root sheet is soaked and protects look in 1-3 hour with colour protecting liquid, in colour protecting liquid, contain the Cys of the ascorbic acid of 0-0.4wt%, the citric acid of 0.2-0.6wt% and 0-0.4wt%;
(3) will use microwave drying through protecting the lotus root sheet blanching of look, dry power is 600-1500W, drying time 8-15 minute;
(4) full lotus root starch is pulverized and obtained to dried lotus root sheet, and grinding particle size is 60-150 order;
(5) full lotus root starch moisture is adjusted to 14-24%, through extruder extrusion, is then dried, sprays, obtain the full lotus root starch dilated food of difformity and taste.Extruding-puffing technique condition is: machine barrel one Zhi Si district, district temperature combination is respectively 40-60 ℃, 60-90 ℃, 120-150 ℃ and 130-170 ℃, and rate of feeding is 20-50 gram/minute, and screw speed is 100-180 rev/min.
Described production method, extruding-puffing technique condition is in step (5): machine barrel one Zhi Si district, district temperature combination is respectively 50-60 ℃, 70-80 ℃, 130-140 ℃ and 150-160 ℃, rate of feeding is 30-40 gram/minute, and screw speed is 140-160 rev/min.
Described production method, in step (5), the shape of final dilated product can be by changing core rod and regulating cutting knife speed to change, and spraying local flavor can be liked to select according to consumer.
Described production method, in step (4), regulating full lotus root starch moisture is 18-20%.
Described production method, in step (3), microwave drying power is 800-1200W, the time is 10-12 minute.
Described production method, in step (4), full lotus root starch grinding particle size is 100-120 order.
Described production method, blanching is blanching 3 minutes in 100 ℃ of boiling water in step (3).
Described production method, in step (1), lotus root sheet thickness is 2.0-3.0mm.
Twin-screw extrusion is a kind of high temperature, high pressure, high shear, instantaneous process technology, there is the features such as high-temperature instantaneous processing, efficient physical and chemical reaction, the maximum reservation of nutrition, a plurality of unit operations such as the conveying of material, mixing, slaking, sterilizing, moulding can be completed simultaneously.
Beneficial effect of the present invention:
It is raw material that the inventive method be take commercially available fresh lotus rhizome, has not only utilized whole nutritional resources of lotus rhizome, and has improved edibility, digestibility and the mouthfeel of lotus rhizome product; Optimized the technique of full lotus root starch extrusion; The dilated food regular shape making, even, has vesicular texture, has good puffed degree and nutrient absorption rate; The shape of product and multiple tastes and can arbitrarily regulate, the distinctive delicate fragrance of lotus rhizome is with rich flavor; Direct-edible or be further processed into the leisure food of other types.
The specific embodiment
For a better understanding of the present invention, below in conjunction with specific embodiment, further illustrate, wherein unlabelled percentage is mass percent.
embodiment 1:
Buy commercially available fresh lotus rhizome, measure its moisture 76.5%, carbohydrate content 19.3%(butt), protein content 1.6%(butt), content of ashes 1.0%(butt) and, crude fiber content 1.2%(butt), fat content 0.4%(butt).Produce in accordance with the following steps full lotus root starch extrusion and puffing food made:
(1) lotus rhizome is cleaned and is cut into the lotus root sheet that 2.0-3.0mm is thick;
(2) lotus root sheet is soaked and protects look in 1.5 hours with colour protecting liquid, in colour protecting liquid, contain the Cys of the ascorbic acid of 0.2wt%, the citric acid of 0.3wt% and 0.3wt%;
(3) by putting into 100 ℃ of boiling water blanchings 3 minutes through protecting the lotus root sheet of look, drain, use microwave drying, dry power is 800W, 12 minutes drying times;
(4) full lotus root starch is pulverized and obtained to dried lotus root sheet, and grinding particle size is 100 orders, records its physics and chemistry nutritional labeling index: moisture 8.96%, content of ashes 3.85%, crude protein content 14.24%, crude fat content 2.08%, total sugar content 26.69%;
(5) full lotus root starch moisture is adjusted to 14%, through extruder extrusion, then dry, spraying, must have the columned dilated food of the peculiar delicate fragrance local flavor of lotus rhizome.Extruding-puffing technique condition is: machine barrel one Zhi Si district, district temperature combination is respectively 40 ℃-70 ℃-130 ℃-150 ℃, and rate of feeding is 30 gram/minute, and screw speed is 140 revs/min, and choice for use circle hole shape core rod, does not spray.Record dilated product physicochemical property: puffed degree 2.16, brittleness 61, specific volume 2.29, water absorption rate 347%, water-soluble index 0.11.
embodiment 2
Buy commercially available fresh lotus rhizome, measure its physicochemical property index result with embodiment 1.
(1) lotus rhizome is cleaned and is cut into the lotus root sheet that 2.0-3.0mm is thick;
(2) lotus root sheet is soaked and protects look in 1 hour with colour protecting liquid, in colour protecting liquid, contain the Cys of the ascorbic acid of 0.4wt%, the citric acid of 0.2wt% and 0.4wt%;
(3) by putting into 100 ℃ of boiling water blanchings 3 minutes through protecting the lotus root sheet of look, drain, use microwave drying, dry power is 1000W, 10 minutes drying times;
(4) full lotus root starch is pulverized and obtained to dried lotus root sheet, and grinding particle size is 120 orders, records its physics and chemistry nutritional labeling index: moisture 8.17%, content of ashes 3.67%, crude protein content 14.10%, crude fat content 2.21%, total sugar content 27.04%;
(5) full lotus root starch moisture is adjusted to 20%, through extruder extrusion, is then dried, sprays, obtain the full lotus root starch dilated food of the curried taste of hexagonal star-shape.Extruding-puffing technique condition is: machine barrel one Zhi Si district, district temperature combination is respectively 60 ℃-80 ℃-140 ℃-160 ℃, rate of feeding 40 gram/minute, and 160 revs/min of screw speeds, choice for use hexagonal star-shape core rod, is sprayed into curried taste.Record dilated product physicochemical property: puffed degree 3.26, brittleness 136, specific volume 3.29, water absorption rate 498%, water-soluble index 0.25.
embodiment 3
Buy commercially available fresh lotus rhizome, measure its physicochemical property index result with embodiment 1.
(1) lotus rhizome is cleaned and is cut into the lotus root sheet that 2.0-3.0mm is thick;
(2) lotus root sheet is soaked and protects look in 3 hours with colour protecting liquid, in colour protecting liquid, contain the Cys of the ascorbic acid of 0.1wt%, the citric acid of 0.6wt% and 0.1wt%;
(3) by putting into 100 ℃ of boiling water blanchings 3 minutes through protecting the lotus root sheet of look, drain, use microwave drying, dry power is 1500W, 8 minutes drying times;
(4) full lotus root starch is pulverized and obtained to dried lotus root sheet, and grinding particle size is 100 orders, records its physics and chemistry nutritional labeling index: moisture 8.08%, content of ashes 3.92%, crude protein content 14.31%, crude fat content 2.21%, total sugar content 25.83%;
(5) by full lotus root starch moisture, containing regulated quantity, be 24%, through extruder extrusion, be then dried, spray, obtain the full lotus root starch dilated food of plum blossom-shaped seafood taste.Extruding-puffing technique condition is: machine barrel one Zhi Si district, district temperature combination is respectively 60 ℃-80 ℃-140 ℃-160 ℃, and rate of feeding is 35 gram/minute, and screw speed is 150 revs/min, and choice for use is quincunx core rod is sprayed into seafood taste.Result records dilated product physicochemical property: puffed degree 2.60, brittleness 98, specific volume 2.72, water absorption rate 452%, water-soluble index 0.14.
embodiment 4
With embodiment 1,2,3, it is dry that the microwave drying that different is in step (3) replaces with high-temperature blast, experimental result is found, wanting of the relative microwave drying of speed that high-temperature blast is dry is slow, and the color and luster that obtains full lotus root starch and full lotus root starch dilated food is dark compared with microwave drying all, and the distinctive delicate fragrance local flavor of product self lotus rhizome is also relatively light.But, in three kinds of situations, record dry full lotus root starch and full the physicochemical property nutritive index of lotus root starch dilated food to compare difference not remarkable with embodiment 1,2,3 respectively.
When all identical with embodiment 1 other techniques: dry full lotus root starch physics and chemistry nutritional labeling index: moisture 8.84%, content of ashes 3.88%, crude protein content 14.19%, crude fat content 2.13%, total sugar content 26.72%, full lotus root starch dilated food physicochemical property: puffed degree 2.22, brittleness 65, specific volume 2.22, water absorption rate 351%, water-soluble index 0.13;
When all identical with embodiment 2 other techniques:: dry full lotus root starch physics and chemistry nutritional labeling index: moisture 8.16%, content of ashes 3.71%, crude protein content 14.14%, crude fat content 2.23%, total sugar content 27.13%, full lotus root starch dilated food physicochemical property: puffed degree 3.29, brittleness 132, specific volume 3.33, water absorption rate 498%, water-soluble index 0.27;
When all identical with embodiment 3 other techniques:: dry full lotus root starch physics and chemistry nutritional labeling index: moisture 8.12%, content of ashes 3.95%, crude protein content 14.29%, crude fat content 2.26%, total sugar content 25.79%, full lotus root starch dilated food physicochemical property: puffed degree 2.64, brittleness 101, specific volume 2.69, water absorption rate 455%, water-soluble index 0.12.
embodiment 5
With embodiment 1, different is, in step (5), the moisture of full lotus root starch is adjusted to 25%, and experimental result is found, because moisture content of material is too high, in extrusion process, extruder internal pressure is unstable, and " spraying quick-fried " easily occurs die end, causes the extruder can not stable operation.
embodiment 6
With embodiment 2, different is, in step (5), the moisture of full lotus root starch is adjusted to 13%, experimental result is found, moisture content of material is too low, and to cause extrusion process extruder internal pressure and screw rod to bear moment of torsion larger, the unit machinery energy consumption that material bears in machine barrel is high, so being charred of the dilated product phenomenon of extruding is serious.
embodiment 7
With embodiment 3, different is that in step (5), extruder barrel one Zhi Si district, district temperature combination is set as respectively 40 ℃-60 ℃-110 ℃-120 ℃, and experimental result is found, because barrel zone temperature arranges too low, extruded product amount of cure is inadequate, and raw taste is dense, and molding effect is also undesirable.
embodiment 8
With embodiment 2, in step (5) that different is extruder barrel one Zhi Si district, district temperature be set as respectively 60 ℃-100 ℃-160 ℃-180 ℃, experimental result is found, because machine barrel San district He tetra-district's temperature are higher, moisture in material easily evaporates gasification, causes extruder fluctuation of service, and " spraying quick-fried " easily occurs die end, so the formed product weak effect of extruding, and be charred taste.
Claims (7)
1. a production method for full lotus root starch extrusion and puffing food made, is characterized in that comprising the following steps:
(1) lotus rhizome is cleaned to section;
(2) lotus root sheet is soaked and protects look in 1-3 hour with colour protecting liquid, in colour protecting liquid, contain the Cys of the ascorbic acid of 0-0.4wt%, the citric acid of 0.2-0.6wt% and 0-0.4wt%;
(3) will use microwave drying through protecting the lotus root sheet blanching of look, dry power is 600-1500W, drying time 8-15 minute;
(4) full lotus root starch is pulverized and obtained to dried lotus root sheet, and grinding particle size is 60-150 order;
(5) full lotus root starch moisture is adjusted to 18-20%, through extruder extrusion, is then dried, sprays, obtain the full lotus root starch dilated food of difformity and taste;
Extruding-puffing technique condition is: machine barrel one Zhi Si district, district temperature combination is respectively 40-60 ℃, 60-90 ℃, 120-150 ℃ and 130-170 ℃, and rate of feeding is 20-50 gram/minute, and screw speed is 100-180 rev/min.
2. production method according to claim 1, it is characterized in that in step (5) that extruding-puffing technique condition is: machine barrel one Zhi Si district, district temperature combination is respectively 50-60 ℃, 70-80 ℃, 130-140 ℃ and 150-160 ℃, rate of feeding is 30-40 gram/minute, and screw speed is 140-160 rev/min.
3. production method according to claim 1, is characterized in that in step (4), full lotus root starch grinding particle size is 100-120 order.
4. production method according to claim 1, is characterized in that in step (3), microwave drying power is 800-1200W, and the time is 10-12 minute.
5. production method according to claim 1, is characterized in that in step (3), blanching is blanching in 100 ℃ of boiling water 3 minutes.
6. production method according to claim 1, is characterized in that in step (1), lotus root sheet thickness is 2.0-3.0mm.
7. production method according to claim 1, is characterized in that the shape of final dilated product in step (5) is by changing core rod and regulating cutting knife speed to change.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416650B (en) * | 2013-04-17 | 2015-07-29 | 华中农业大学 | The dilated food of lotus rhizome slag and production of corn starch and processing method thereof |
| CN103947979B (en) * | 2014-04-23 | 2016-04-13 | 浠水美味佳精制食品有限公司 | Instant full lotus root starch and preparation method thereof |
| CN104223039B (en) * | 2014-08-19 | 2016-04-27 | 黑龙江省科学院微生物研究所 | The preparation method of unit's mushroom extrusion and puffing food |
| CN104757469A (en) * | 2015-03-29 | 2015-07-08 | 陶峰 | Production method for puffed lotus root food |
| CN104938917A (en) * | 2015-06-15 | 2015-09-30 | 成都锦汇科技有限公司 | Edible transparent wrapper |
| CN104982788A (en) * | 2015-06-15 | 2015-10-21 | 成都锦汇科技有限公司 | Perspective flour wrapper |
| CN112715888A (en) * | 2020-12-23 | 2021-04-30 | 杭州万隆果干食品有限公司 | Production process of puffed easy-to-soak lotus root starch |
| CN113208101A (en) * | 2021-05-12 | 2021-08-06 | 吉林农业大学 | Puffed food and processing technology thereof |
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| CN1232635A (en) * | 1998-04-17 | 1999-10-27 | 张小根 | Instant puffed nutritious lotus root starch and its production process |
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| CN1232635A (en) * | 1998-04-17 | 1999-10-27 | 张小根 | Instant puffed nutritious lotus root starch and its production process |
| CN1803002A (en) * | 2005-01-14 | 2006-07-19 | 沈佳寅 | Instant lily bulb and lotus root powder |
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